This tasty recipe was adapted from Country Living Magazine (November 2013). They listed the Moroccan Carrot Soup and I adapted it from there. This recipe contains a recipe within a recipe. Not my favorite thing when I am making a recipe, but…. I must say this Hummus dip below from Pop an Egg on It is sooo worth it. In fact, I’ll be devoting another post to it. It’s that good!
5 cups of vegetable broth
3 cups cooked carrots
1 head of cauliflower
1 1/2 cups shredded beets, golden or red
2 1/2 cups cooked, shredded chicken, or 2 chicken breasts
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/8 tsp. cayenne pepper
1/4 tsp. black pepper
1 cup of Butternut and Red Pepper Hummus from Pop An Egg On It (save the rest for a yummy treat with fresh veggies)
Take one cup of your broth and run it through your food processor with your cooked carrots. Add another cup of broth until mixed nicely together. Toss that in your stock pot with the rest of the broth over medium low heat. Add your beets to the pot as well. You will now need to chop up that cauliflower. Go ahead and core it, but save those little green leaves around the outside. Chop them up and put them in the pot. Now take a few florets at a time and run them through the food processor until they resemble feta cheese in size or even rice grains.
Dump them in the pot and resume chopping cauliflower until it is all in. Finally add the chicken and spices and let simmer away for an hour or so. You want the cauliflower and beets to get nice and soft and the spices to mingle together.